Fresh corn omelet

Fresh corn omelet

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: wash the corn and rub it with a silk eraser.

Step 3: beat the eggs into the cornmeal.

Step 4: mix the egg liquid and corn flour evenly.

Step 5: add 2 spoonfuls of sugar, half a bowl of flour, half a bowl of glutinous rice flour and stir well.

Step 6: mix all the ingredients and knead them into dough.

Step 7: knead the dough into long strips, then pick them into small squeezers, and then knead them into round ones.

Step 8: heat the pan, brush a thin layer of oil in the pan, flatten the round into a small round pancake in the palm, and fry it in the pan over low heat.

Step 9: after frying one side, turn it over and fry it again. Turn off the fire and use chopsticks to eat.

Materials required:

Fresh corn: 3

Eggs: 2

Glutinous rice flour: right amount

Flour: right amount

Sugar: 2 teaspoons

Edible oil: right amount

Note: 1. The specific amount of flour and glutinous rice noodles I did not say, just about the amount. When kneading, you can add a small amount of flour and glutinous rice flour several times. If the dough doesn't stick to your hands, you don't need to add flour and glutinous rice flour. 2. Of course, if you like the softer one, the portion mentioned above is OK. It's just that it's not easy to round it by hand, so just spoon it into the pan and fry it directly. 3. It's better to eat while it's hot, but it's a little hard when it's cold.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: sweet